Crust:
1 cup/250 mL all-purpose flour
1/4 cup/60 mL firmly packed brown sugar
1/2 cup/125 mL butter or margarine
3/4 cup/180 mL flaked coconut
1/2 cup/125 mL sliced almonds

Filling:
1/2 cup/125 mL Watkins Coconut Dessert Mix
1/2 cup/125 mL water
1 cup/240 mL milk
1 package (8 oz/227 g) cream cheese, softened
1 cup/240 mL whipping cream
2/3 cup/160 mL milk
1 can (8 oz/227 g) crushed pineapple in unsweetened juice, undrained
1 tsp/5 mL Watkins Rum Extract

Topping:
1 tbsp/15 mL butter or margarine
1/2 cup/125 mL flaked coconut
1/2 cup/125 mL sliced almonds

Crust: Heat oven to 350�F/180�C. In medium bowl, combine flour and brown sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in coconut and almonds. Sprinkle evenly in ungreased 13 x 9-inch/33 x 23-cm pan. Bake for 20 minutes or until golden brown, stirring twice. When browned, remove from oven and press crumbs evenly in bottom of pan. Cool 20 minutes or until completely cooled.

Filling: In small saucepan, combine dessert mix, water and milk. Follow package directions for pudding (milk has been reduced to 1 cup). Cool.

In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream and milk. Add cooled pudding mixture, pineapple and rum extract. Pour over cooled crust; spread evenly. Cover and freeze for at least 6 hours.

Topping: In saucepan, combine butter, coconut and almonds. Stir over medium to high heat until coconut and almonds are nicely browned. Cool and reserve for topping.

Half an hour before serving, remove dessert from freezer to allow for easier slicing. Top with the coconut and almond mixture.

Makes 15 servings